Gluten Free Arrabiata

Ingredients:

• 1 1/2 oz. gluten free seasoned bread crumbs, for topping (optional)
• 1 Tablespoon butter (optional), for topping
• Extra virgin olive oil, for sauteeing
• 3 fresh red chiles, finely chopped
• 6 large garlic cloves, minced or grated
• 28 oz. can whole tomatoes, coarsely chopped in a food processor
• 1/3 cup water
• 2 teaspoons freshly minced basil
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh flat leaf parsley, finely chopped
• 1 cup grated Parmesan or Parmigiano-Reggiano cheese

Instructions:

1. Preheat a heavy skillet with butter and saute breadcrumbs until golden brown. Remove from skillet and set aside for garnish.
2. Wipe out the skillet and add olive oil. Preheat over medium heat.
3. Add chiles and garlic; and saute until heated thoroughly, about 1 to 2 minutes.
4. Add chopped tomatoes, water, rosemary, thyme, and parsley; stir; and simmer for about 30 minutes.
5. Bring a large pot of water to a boil and add a splash of olive oil.
6. Add pasta to boiling water and cook according to the instructions on the package, preferably, al dente.
7. Drain the pasta in a colander and reserve about 1 cup of the pasta water; and set aside.
8. Add the basil and pasta to the simmering sauce; and toss gently.
9. Add a little of the reserved pasta water to thin the sauce, if needed.
10. Serve immediately. Place a bowl of grated cheese on the table for guests to add their own, if desired.

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